Blueberry Breakfast Muffins
Photography by Sarah Tuck.
These muffins look naughty but are really a great snack with rice bran oil instead of butter. They contain a good dose of oaty fibre as well as heaps of anti-oxidant rich blueberries.
INGREDIENTS
1 ½ cups self raising flour
1 cup wholegrain oats, whizzed in food processor to a flour
1 teaspoon baking powder
¾ cup caster sugar
1 ⅓ cups blueberries (frozen is fine)
½ cup rice bran oil
1 egg
1 ¼ cups buttermilk or 50:50 milk:yoghurt
finely grated zest of 1 lemon
Topping
2 tablespoons lemon juice
1 tablespoon caster sugar
METHOD
Preheat oven to 180˚C. Line a 6 hole Texas muffin tin or 12 hole regular muffin tin with baking paper.
Place flour, oats, baking powder and caster sugar in to a food processor and whiz to combine. Transfer to a large bowl and stir through blueberries.
Whisk oil, egg and buttermilk together, make a rough well in flour mix and fold the wet mix into dry ingredients.
Divide evenly amongst tin(s) and bake for 25–30 minutes for big or 15–20 minutes for smaller muffins.
As soon as they come out of the oven, drizzle with lemon juice and sprinkle with caster sugar.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!